Bob's Red MillGrain Free Blueberry Muffin Mix, 9-ounce (Pack of 5)

I have several medical conditions that limit my diet extremely. Finding safe foods is so complicated & often when I find something safe, the texture, flavor, density, etc is not good. These are like the muffin mixes I buy at the grocery store for my kids. Fluffy and flavorful. Simple mix to make & bake and adds a little something special to my dull diet. I'm so glad to have this option!

I like everything about Bob's Grain Free Blueberry Muffins. They really are delicious, and grain free!

I love these muffins, so glad I can get them now!!

We are a gluten-free family due to food intolerances, and it can be hard to find convenient gluten-alternative mixes that are made of high-quality ingredients (instead of just fillers, like many gluten-free mixes) and that taste good. We have been using Bob's Red Mill products for years because they are more natural and healthier, but this is the first time I have ever tried their blueberry muffin mix.The mix is easy to follow, and it resulted in large, fluffy, pretty muffins. The initial taste was a little weird, but I think that's because I just haven't had a muffin in a long time. Once I got used to it, it was delicious! It's a perfect mix of blueberries and sweet muffin. I think they are best served warm, as it makes them even more delicious.I think the price is right for a high-quality, gluten-free baking mix. This option to order in bulk is really convenient, too. I recommend giving this a try - we love it! It's the muffin alternative mix I have been searching for.

I like that the ingredients in this blueberry muffin mix are simple and "clean," nothing that I cannot pronounce! You do have to provide your own egg, oil and water, but cooking up a batch is easy, just a quick whisk, pour and bake.The instructions regarding how many muffins/size can be somewhat confusing though. They say that you can either make 6 "large" muffins or 12 "small" muffins, but both sets of instructions say to use a standard muffin tin, so I assumed that meant either way, use . . . a standard muffin tin and then depending on your choice, you would either get normal muffins or the bigger type with oversized muffin tops. I chose to do 6 but despite instructions to fill 3/4 of the cup, there was excess batter so I just filled all the way to the top. Muffin tops are my favorite part so I was excited at the prospect of them "overflowing" as they baked (and I poured them every other cup so they would have space). Alas, the end result was FLAT. They did not rise AT ALL, so I dread to know what they would have looked like if I had not filled them all the way. That was a misunderstanding on my part, but what it comes down to is that 12 "small" muffins in a standard muffin tin would not have worked. "Large" muffins are normal muffin size, and I now assume "small" muffins are mini, which means a mini muffin pan needs to be used.Tastewise, I thought these were okay. Not very sweet, on the drier side, "blueberries" were not noticeable to me. So less traditional blueberry muffin and more . . . "healthy" and honestly, not very blueberry muffin-ish at all, more like a plain bran muffin maybe? I enjoyed them warm with a pat of butter, but they were not my favorite - if I am going to eat a muffin, I would rather partake in a really moist, delicious one. They were not a hit with the rest of my household either - let's just say, I was cleaning out my fridge some time later and found the uneaten ones, which I ended up throwing away. I think there were still 3. Out of 6. I personally would not repurchase, but they are more than edible. I don't think any blueberry muffin lovers would enjoy these, but could be a decent option for people who prefer healthier or less sweet plain muffins.Bob's Red Mill Grain Free Muffin Mix, Blueberry, 45 Ounce

I first tried the recipe using butter in the mix and lining my liners with coconut oil. I'm not sure how you're supposed to get so many large cupcakes out of this mix, I only got seven regular sized ones. The first batch tasted more like a bran muffin and not anything like a blueberry muffin. I buttered them dipped them in a little bit of honey to add some flavor. They're plenty sweet, just kind of dense, a tad grainy, and bland.The second batch, I used coconut oil in the batter and in the liners, and added a little coconut and chocolate chips to the batter, as well. They were still dense, but they tasted a little bit like Mounds candy bars. They had a much better flavor. This is how I will make the rest of the batches.I'm glad I got to try these cupcakes, but I do feel like the flavor and portion size needs some work. They are great if you like to play around and add your own ingredients, but making them as the recipe calls for was not to my liking.

I'm (mildly) allergic to most grains, so I'm used to not having baked goods. This is a real treat. Easy to make (add egg, water, and oil) and the result is a nice moist baked good. This will not be mistaken for a wheat-based treat, and has the nuttiness that is common to alternative baked goods, but it's an excellent alternative mix.Each package makes six muffins (one egg, 1/2 cup water, 1/3 cup butter or oil). I usually make a double batch, and cook it as sort of a flatbread in a 9x13 pan.FWIW, I've started making these as bars in a sheet pan. I make a double batch, and cook it in a 9x13 cast-iron pan, cooking for about 25 minutes. They end up about 1/2" thick. Sort of silly, but I like to add pecans to this (almond flour in the mix + pecans is the silly part; super nutty). These seem to keep fine for several days (covered, but) unrefrigerated, and longer if I put them in the fridge.Another thing I loved about these muffins is that even when I could eat wheat, I couldn't eat 'just carbs' for breakfast or I'd feel wonky. This has a lot of protein in it, of course, and so for me, it balances out the otherwise carb-heavy treat.

I received the product expired. Nice way to waste resources.